CZ35411U1 - Vegetable frozen dessert with a higher content of antioxidants and prebiotics - Google Patents

Description

Vegetable frozen dessert with a higher content of antioxidants and prebiotics

Field of technology

The solution concerns the food industry, in particular a vegetable frozen dessert with a higher content of inulin and naturally occurring antioxidants.

Prior art

Frozen creams, also referred to as ice cream, are physicochemically complex colloidal systems, usually consisting of four substances - air, fat, ice crystals dispersed in a matrix consisting of a solution of sugars, proteins, stabilizers, emulsifiers, dyes and flavors. It is a product of firm or pasty consistency which is marketed and intended for final consumption in the frozen state. Ready-made powder mixes can be used for preparation in home-made ice cream makers or ice cream machines. According to the composition, frozen creams are divided into milk, cream, vegetable fat, water, fruit and sorbet.

In ice cream products, the individual components play an important role. Proteins ensure the formation of small fats and air bubbles. They give the ice cream its creaminess, contribute to its taste and supply the product with about 2 to 12% of energy. Sugar gives ice cream a sweet taste, but that's not its most important role. Sugar regulates the amount of ice formed during product freezing. This ensures that the ice cream is soft enough to be consumed comfortably. It also ensures its stability against thermal shocks (when entering and exiting the freezer). On average, ice cream contains 16 to 23 grams of sugar per 100 g. This means about 11 to 16 grams in a typical portion. Sugar contributes up to 50% of the energy in the product. Another essential component of ice cream is fat. It provides structure, adds flavor, increases creaminess and stabilizes small air bubbles that affect creaminess. Either milk or vegetable fat can be used in ice cream. Ice cream usually contains between 0 and 12 grams of total fat per 100 grams. Fat contributes 0 to 45% of the total energy. Stabilizers and emulsifiers are also an integral part of some frozen products. Stabilizers improve the texture and prevent rapid melting (vegetable gums). Emulsifiers are added to improve the structural properties of ice cream (oils or egg products).

Consumers eat ice cream as a delicacy and taste is a key factor in their purchase. Restrictions on the intake of animal foods in favor of plant foods are becoming more common. The reason may be nutritional trends, environmental influences, health problems or ethical or philosophical motives. Veganism is on the rise worldwide and supports the development of new products across all food categories. Ice cream manufacturers have noted this and are trying to expand their consumer base by introducing delicious plant-based ice creams. In Western markets, especially in North America, Australia and Western Europe, the return on investment is expected to increase by 6.3% between 2020 and 2025 in the area of milk alternatives and meat substitutes.

The history of ice cream is not entirely clear, especially the exact place of its origin is not known. However, its composition is certain. About 3,000 years ago η. 1. the snow was flavored with ice delicacy. In the 18th century, ice cream was popular in Central Europe, made from egg yolks whipped with sugar and cream, to which various flavors were added. The largest spread of ice cream occurred in the 20th century in connection with the expansion of refrigerators and freezers. In 1903 the ice cream cone was patented, in 1921 the first ice cream was made on a stick and in 1936 the ice cream began to be produced by an automatic rotary machine. An innovation in production was the method of whipping the ice cream so that, thanks to the added air, the original volume was doubled. Ice cream is not only a delicious dessert, but it is also recommended for inflammation of the throat and mouth, for anorexia and difficulty swallowing. It can also be used as a good medium for probiotic organisms. It can contribute in a pleasant way to the daily intake of energy in a healthy and balanced diet.

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Historically, products based on dairy raw materials and products with a fat content of about 8% and more have gained great popularity. For a population with lactose intolerance and for a growing number of individuals interested in the conditions of modern livestock farming in accordance with the environment with animal welfare requirements, in connection with the impact on the climate crisis, more suitable options have been sought. This began to represent a great opportunity for the development of the plant food category. According to a 2019 report, the global size of the non-dairy ice cream market was valued at an incredible $ 455.9 million in 2018 and is expected to reach $ 1.2 billion by 2025. Manufacturers are expected to expand their production portfolios for consumers looking for plant-based food alternatives. Currently, manufacturers of frozen creams offer a range of ice creams, which are based on vegetable alternatives to milk, especially oats, almonds, soy, cashews and coconuts. On the Czech market you can find products of herbal frozen creams such as Meruzalka, Valsoia, Unilever, MADE WITH LUVE, Patipatti, Naturattiva, Abbot Kinne's and Optimistic, but neither tomatoes nor inulin are present in the composition of any of them.

At present, a healthy lifestyle is increasingly being promoted. This trend is associated with an increased interest in nutrition and food consumption, as an important tool for active health care and an effective component of modern disease prevention. One of the important factors that a person needs for his life is the regular intake of food containing a complex of all nutrients. It is therefore not only essential nutrients, but also other substances necessary for the proper functioning of the human body. Nutritionally important substances include, for example, antioxidants, which protect our body from oxidative stress, which damages the various body structures needed in our body to tangle our body due to free radicals. Tomatoes are a very good source of antioxidants. They are rich in vitamin C and also contain carotene, lycopene, zeaxanthin and lutein. Due to its content of natural antioxidants, tomatoes can be considered a food that is fundamentally beneficial to health. For example, lycopene is attributed to positive effects in reducing the risk of cardiovascular disease, it helps maintain a balanced level of blood fats, including cholesterol.

Some studies attribute protective effects to cancer. Zeaxanthin and lutein are stored in the eye. The eye thus protects against light damage and cataracts, and especially against age-related macular degeneration, which is the most common cause of blindness in old age. While heat treatment of fruits and vegetables loses preservatives, lycopene is the opposite. Heat treatment increases the usability of lycopene, some studies report that up to five times compared to raw fruits.

The intake of prebiotics, which are indigestible substances contained in some foods, is also very important for the population. These substances support the growth or activity of intestinal bacteria and thus positively affect the composition of the intestinal microbiome, which together have a positive effect on human health and well-being. The best-known prebiotics include oligofructose, galactooligosaccharides, lactulose and, last but not least, inulin, the rich source of which is chicory root (processed, for example, into syrup).

The essence of the technical solution

The above-mentioned shortcomings are eliminated by a vegetable frozen dessert with a higher content of antioxidants and prebiotics, the essence of which lies in the fact that it contains 30 to 60% by weight, coconut cream alternatives with a fat content of 30%; 10 to 35% by weight of heat-treated tomato puree; 5 to 20% by weight of an oatmeal; 1 to 17% by weight of chicory syrup; 3 to 25% by weight of sugar; 0.5 to 3% by weight of starch and 0.5 to 3% by weight of inulin.

Vegetable frozen dessert with a higher content of antioxidants and prebiotics, according to this technical solution, enriches available foods that have a higher content of prebiotics (inulin) and naturally occurring antioxidants to strengthen the immune and gastrointestinal system

-2GB 35411 AI and protection of the organism against oxidative stress, which is associated with the development of a number of chronic diseases, such as cancer, diabetes, heart disease or Alzheimer's disease.

The following example embodiment, a vegetable frozen dessert with a higher content of antioxidants and aprebiotics, only demonstrates, without in any way limiting it. The vegetable frozen dessert with a higher content of antioxidants and prebiotics was successfully tested according to the utility model at the Food Research Institute in Prague, v.v.i.

Examples of technical solution

Example 1: Vegetable frozen dessert 1 and 2 with a higher content of antioxidants and prebiotics

Raw materials Frozen dessert 1 Frozen dessert 2 weight (g) weight (g) Coconut alternative to whipping cream (30% fat content) 258 258 Oat drink (milk alternative) 50 50 Tomato puree (heat-treated) 135 135 Chicory syrup 60 30 Sugar 30 60 Cornstarch 8 8 Inulin 5 5

Preparation process:

a) Preparation of plant base

1. Add 5 g of inulin and 8 g of corn starch to 50 g of oat drink (milk alternative) and let stand for 30 minutes.

2. Place 258 g of coconut alternative whipping cream containing 30% fat in a mixing vessel and allow to warm to room temperature. Care must be taken not to separate the fat phase from the aqueous phase.

3. Add chicory syrup and sugar to the coconut cream alternative according to the schedule for frozen dessert 1 or frozen dessert 2 and mix on a water bath until the ingredients dissolve.

3. To the mixture prepared in this way, add the prepared oat drink with the addition of soluble fiber and starch and heat on a water bath until concentrated.

4. Set aside the concentrated mixture and allow to cool. We can store the cooled plant base in the refrigerator for 3 days.

b) Preparation of own vegetable frozen dessert

1. Before preparing the frozen dessert, let the ice cream maker freeze for 10 minutes.

2. Mix the chilled heat-treated tomato puree and beat it properly with the chilled vegetable base and pour it into the prepared home-made ice cream maker, set the required parameters and put the device into operation.

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3. Freeze to a frozen mass of smooth creamy consistency. If necessary, we can put the frozen dessert in the freezer for a while.

4. The finished vegetable frozen dessert can be served with strawberry or tomato sauce.

Industrial applicability

Vegetable frozen dessert with a higher content of antioxidants and prebiotics, according to this technical solution, can be produced in any food company that manufactures frozen creams and can be produced through entrepreneurs who produce bulk ice cream.

Claims (1)

CLAIMS FOR PROTECTION A vegetable frozen cream with a higher content of antioxidants and probiotics, characterized in that it contains 30 to 60% by weight, coconut alternatives of cream with a content of 30% fat; 10 to 35% by weight of heat-treated tomato puree; 5 to 20% by weight of an oatmeal; 1 to 17% by weight of chicory syrup; 3 to 25% by weight of sugar; 0.5 to 3% by weight of starch and 0.5 to 3% by weight of inulin.